Spicy Shrimp Tacos with Crispy Rice Paper Shells! If You Hav

Ainekset

For the shrimp:

1 pound cooked shrimp, finely chopped.

5 tbsp mayonnaise

3 tbsp Greek yogurt

2 tbsp sriracha

1 tbls honey

1 tsp soy sauce

1/2 tsp sesame oil

1 tbsp chopped fresh cilantro

For the slaw:

1 cups shredded purple cabbage

1 cup shredded green cabbage

3 tbsp fresh chopped cilantro

2 tbsp chopped scallions

3 tbsp rice vinegar

1 tsp sesame oil

2 tsp honey

Salt to taste

For the shells and tacos:

Rice paper (I use the smaller ones or trim them to a small tortilla size)

Avocado oil

Chopped avocado

Sesame seeds

Ohjeet

Add the shrimp to a bowl and set aside.

Make the mayo. Add the mayonnaise, yogurt, sriracha, honey, tamari and sesame oil to a medium bowl. Mix to combine. Add preferred amount to the shrimp and toss. Add the cilantro and toss again.

Make the slaw. Add the cabbage, cilantro, scallions, rice vinegar, sesame oil, honey and salt to a large bowl. Toss to combine.

Make the shells. Heat enough oil (about 2 inches deep) in a shallow pan over medium-high until sizzling. Place a rice paper into the oil and press down in the middle and once it crisps up, fold it over and remove.

Gently fill the shells. Add some slaw, then some avocado, shrimp and sesame seeds.